Ingredients
Method
- Whisk the Marinade: In a small bowl, combine the white miso paste, soy sauce, mirin, rice vinegar, ginger, garlic, and sesame oil. Whisk vigorously until the miso is fully dissolved and the mixture is smooth.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal or cover tightly and refrigerate for at least 4 hours, or up to 12 hours. Do not exceed 24 hours, as the enzymes can make the texture mushy.
- Prep and Sear: Remove the steak from the refrigerator about 20 minutes before cooking to take the chill off. Pat the steak dry with paper towels (this helps get a good sear). Season lightly with black pepper. Heat a large cast-iron or stainless steel skillet over medium-high heat until hot. Add enough oil to coat the bottom of the pan.
- Cook: Place the steak in the hot pan. Cook for 3–4 minutes on the first side without moving it, allowing a deep brown crust to form. Flip and cook for another 3–4 minutes for medium-rare, or until an instant-read thermometer registers 130°F (54°C) at the thickest part. Adjust time slightly based on thickness and desired doneness.
- Rest and Slice: Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute. Slice thinly against the grain before serving.
Nutrition
Notes
The key isn't just the flavor, but the texture; the enzymes in the miso tenderize the flank steak beautifully if you let it sit long enough. I usually whip this up on Sunday for Wednesday dinner because it needs at least four hours to work its magic. Don't rush the marinating step.
I serve this over simple steamed jasmine rice with a side of blistered green beans, keeping the plate clean so the savory glaze shines. It’s reliable, fast once prepped, and always hits the spot after a long week.